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–+ servings
Chicken and sweetcorn soup served in a bowl.
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5 from 3 votes

Chicken and Sweetcorn Soup

Warm up with a hearty bowl of Chicken and Sweetcorn Soup. It's the ultimate feel-good dish, full of wholesome goodness!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Soup
Cuisine: British
Diet: Gluten Free
Servings: 4
Author: James Wythe

Ingredients

  • 500 g chicken breasts
  • Salt and pepper to taste
  • 2 tbsp olive oil divided
  • 2 shallots thinly sliced
  • 2 spring onions white and light green parts only, thinly sliced
  • 1 tsp minced ginger
  • 400 g corn canned or frozen
  • 1 litre chicken stock (4 cups)
  • 3 tbsp cornstarch
Metric - US Customary

Instructions

  • Start by preparing your chicken; cut the chicken into large cubes and season it with salt and pepper to taste.
  • Heat half of the olive oil in a saucepot. Cook the chicken until golden brown, then remove it from the saucepot.
  • Once the chicken is cooled down, shred it using two forks.
  • Next, prepare the veggies; slice the shallots and spring onions, then mince the ginger.
  • Heat the remaining oil in a saucepot. Add shallots and spring onions. Cook until tender. Add ginger and cook until fragrant.
  • Whisk 250ml (1 cup) of chicken stock with cornstarch. Set aside.
  • Add the remaining 750ml (3 cups) chicken stock and the corn to the saucepot. Simmer for 10 minutes.
  • Using an immersion blender, partially blend some of the corn. Whisk in cornstarch slurry and shredded chicken and simmer for 10 minutes.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for up to three days. Reheat in a pot/pan over a low heat until piping hot or in the microwave. 
To Freeze: Freeze Chicken and Sweetcorn Soup for up to three months in an airtight container. You can freeze it in large ice cube trays for easy single servings. Thaw in the fridge and reheat in the microwave or on the stovetop.
Tip 1: To save some time, you could buy a roast chicken to skip the step of cooking the chicken.
Tip 2: If you want this to feel even more like a Chinese Chicken and Sweetcorn soup, add some beaten egg in at the end. It will be healthier and cheaper than Chinese takeaway, and way more delicious! You could also add a bit of soy sauce to the soup and a bit of sesame oil right at the end.
Tip 3: If you want a heartier soup, you can add more veg, some egg noodles, or some ham in addition to the chicken.

Nutrition

Calories: 426kcal | Carbohydrates: 38g | Protein: 37g | Fat: 15g | Saturated Fat: 3g | Fiber: 3g | Sugar: 10g